Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season
the chicken breasts with generous pinches of salt and pepper. In a
large bowl, toss the zucchini, squash and onion with olive oil until
evenly coated. Season with salt and pepper.

If
using one baking dish, place all of the vegetables on the bottom of the
dish in an even layer. Lay the four chicken breasts evenly on top, then
cover each chicken breast with the hummus so that the entire breast is
covered. Squeeze the juice of one lemon over the chicken and vegetables.
Then sprinkle the pan with smoked paprika or sumac. Thinly slice the
remaining lemon, and place the slices in between the chicken and
vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Friday, June 14

1. In a large bowl beat eggs with a wire whisk.
2. Mix in milk, flour, sugar and salt. You're trying to get a consistency that is in between a crepe and a pancake, so you may need to add extra water or flour.
3. Preheat non-stick skillet to medium heat.
4. Pour a thin layer of batter on skillet and spread to edges.
5. Sprinkle rolled oats on top.
6. Cook until edges are firm, then flip to the other side.
7. When the second side is golden brown it's ready!
Serve warm and top with peanut butter, banana slices, berries, granola, almonds, syrup and anything else you'd like.
Thanks Jeff and Reesa for the "Gift of Knowledge" I am excited to have a recipe.

Mix
rice together with chili powder, cumin and garlic salt. Add remaining
ingredients except for cheese and sour cream. Sprinkle cheese over
tortillas, leaving 1/2-inch border around edges, then arrange chicken
and rice mixture down the center of each tortilla. (Optional: I like to
dollop little bits of sour cream over the cheese before arranging
chicken and rice mixture down the center – it makes the wraps
delightfully creamy.) Roll stuffed tortillas, leaving edges open and
slightly flatten the wraps with the palm of your hand. Spray seam-side
of the wrap lightly with cooking spray.

Heat
a large non-stick skillet (or griddle) over medium heat for 1 minute.
Arrange wraps, seam-side down, in pan or griddle and cook until golden
brown and crisp, about 2-3 minutes per side. Cooking them seam-side down
first helps seal the long edge so they don’t fall apart. Transfer to a
plate and repeat with remaining wraps. Serve warm.

1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)

2 teaspoons adobo sauce

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

12 bamboo or metal skewers

Creamy Dipping Sauce:

3/4 cup lowfat sour cream

1/4 cup lowfat mayonnaise or Greek yogurt

1/4 cup lime juice, from 2-3 limes

1/8 teaspoon garlic powder

2 tablespoons cilantro leaves, minced

2 green onions, finely chopped

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Directions

Slice
the chicken breasts into long, thin strips, about 1/2-inch thick. You
should have right around 30 strips. In a small bowl, stir together the
brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder,
garlic powder, and pepper. Toss the chicken with the brown sugar mixture
coating all the pieces evenly. Cover the chicken (or place in a ziploc
bag) and refrigerate for at least 30 minutes and up to 24 hours.

For
the dipping sauce, in a bowl, stir all the ingredients together. Cover
the mixture and let stand at room temperature for 30 minutes until the
flavors combine. Alternately, you can make the dipping sauce in advance
and refrigerate for up to 2 days. Be sure to season the dipping sauce
with additional lime juice, salt and pepper to taste before serving.

30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.

Preheat
an oven broiler or gas/charcoal grill. Weave two strips of chicken onto
each skewer. Broil or grill the chicken for 5-8 minutes until cooked
through, using nonstick cooking spray on a foil-lined pan if you are
broiling. Serve immediately (if you broil, you may need to cook in
batches) with the dipping sauce.

Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small sauce pan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack.

directions

Heat a griddle. Whip egg whites until they hold
firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and
vanilla together and set aside.Whisk together flour, sugar, salt, and zest.
With a rubber spatula, stir dry ingredients gently into the ricotta
mixture. Stir a spoonful of whipped egg whites into the batter, then
gently fold in the remainder. Grease the heated griddle, if necessary. Drop 3
tablespoons of batter for each hotcake on the griddle, allowing space
for spreading. Cook until golden on the bottom and the top shows a
bubble or two. Gently flip, and cook until undersides are light brown.
Dust with powdered sugar.

Monday, February 11

2 heads romaine (used the kind you buy 4-5 in a package, like costco)
4 cups, approx., spring mix lettuce
3 pears
2 avocados
6-8 oz asiago cheese grated ( I usually use Jarlesberg cheese)
1-1 1/2 C whole candied pecans
(I put 2 cups pecans in a skillet with 2/3 C sugar and stirred them together until the sugar was all melted and coated the pecans. I didn't use all the pecans in the salad)
Briannas Blush Wine Vinigarette for dressing